--------------------------------------------------------

--------------------------------------------------------

Thursday, 10 May 2012

Recipe: Baked Ricotta

Due to my arms not working last night we decided to forego having ricotta fritters and bought chicken and chips instead.  Not what I needed to be eating, but there is sometimes a limit to one's ability to persevere!  So there was over 1/2 a kilo of ricotta cheese in the fridge.  I love ricotta cheese so rather than let it spoil I found some way to use it for my lunches instead.   Google, again, was my friend by helping me find the recipe at taste.com.au.  And the recipe was easy peasy! I don't want to lose this one, so I'll copy and paste it here for us both.  But here is the link as well.

Baked Chive Ricotta

Olive oil, to grease
500g fresh ricotta
2 eggs, lightly whisked
1/2 cup finely chopped fresh chives
1 tsp chilli flakes
Salt & freshly ground black pepper
  1. Preheat oven to 180°C. Brush two 250ml (1-cup) capacity ramekins with oil to lightly grease.
  2. Combine ricotta, egg, chives and chilli in a bowl. Season with salt and pepper. Spoon ricotta mixture among ramekins and smooth the surface. Place on a baking tray. Bake in oven for 30 minutes or until golden and set. Set aside for 30 minutes to cool. Turn onto a cheese board. Serve with baguette chips.
Source Good Taste - November 2005, Page 60 (Recipe by Sarah Hobbs) retrieved from www.taste.com.au
 
Obviously my oven has been repaired.  Oh happy day!

3 comments:

Anonymous said...

Thanks for sharing, I have some ricotta I was wondering what to do with... that's going to be lunch tomorrow now.

xo.sorcha.ox said...

I've not used ricotta in much cooking in the past but lately I've stumpled across many recipes featuring this cheese. And I really like the look of this one. Thanks for sharing! Taste.com.au is a great site to find recipes, especially when you're at a loss.
~S.

Left-Handed Housewife said...

Sounds lovely! I love baked cheese--really, I just love cheese in any form. Baked works, though!

xofrances